Recipe by Chef Kate
From "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson. This lovely quickbread recipe can easily be doubled. Note: a large fresh papaya will yield about two cups of puree; make sure your papaya is ripe. Also note: papaya is called paw paw in West Africa--and is not related to the North American pawpaw.
Top Review by Sydney Mike
WONDERFUL BREAD, & easy to make, too! Raisins are never optional for me ~ I always would include them, & in this case, the nuts, too! VERY, VERY TASTY, & definitely a keeper! I look forward to making a larger batch & freezing some! Most definitely a keeper! [Made & reviewed while touring Africa on the Zaar World Tour 4]
- 1 cup pureed papaya
- 4 tablespoons unsalted butter, room temperature
- 3⁄4 cup sugar
- 2 eggs
- 1 1⁄4 cups all-purpose flour
- 1⁄8 teaspoon allspice
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon baking soda
- 1⁄4 cup raisins (optional)
- 1⁄4 cup nuts, chopped (optional)
Directions See How It's Made
- Pre-heat oven to 350 degrees F.
- Butter a 9" loaf pan.
- Beat butter and sugar together until light and fluffy.
- Beat in the eggs one at a time until well mixed.
- Stir in the papaya puree.
- Sift together the flour, spices, salt and baking soda and add to papaya mixture; mix well.
- Stir in the raisins and nuts if you are using them (I like to use raisins that have been soaked in bourbon for this).
- Pour into the prepared pan and bake for about an hour or until tester comes out clean.
- Cool in the pan for about five minutes.
- Run a knife around the edges to loosen the loaf and invert the loaf onto a rack to finish cooling.